Tuesday, September 6, 2016

Blueberry Coconut Muffins with Streusel

This was my first time trying aquafaba.  It worked great!

1 cup vegan sour cream
1/2 cup sugar
1/2 cup unsweetened applesauce
1/3 cup aquafaba (liquid from a can of beans)
1 tsp vanilla extract
2 Tb almond milk or vegan milk of choice
1 and 3/4 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/8 tsp nutmeg
1 cup blueberries
1/2 cup dried unsweetened coconut

Steusel Topping
2 Tb vegan butter (earth balance)
3 Tb all purpose flour
1/4 tsp cinnamon
1/4 cup packed brown sugar

Preheat oven to 350 F.  Grease a 12 cup muffin tin or line with cupcake liners.   In a large bowl add the sour cream, sugar, applesauce, aquafaba, vanilla and milk.  Mix until smooth.  Add in the flour, baking soda, baking powder, cinnamon, and nutmeg.  Fold gently until just combined.  Add in blueberries and coconut.  Use an ice-cream scoop and fill the muffin tin.

Mix the streusel topping ingredients with a fork until crumbly.  Sprinkle on top of the muffins.  Bake for 20-22 minutes until a knife inserted in the center comes out clean.

I based this recipe on this one.

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